Mix Overnight Levain

Combine all of the ingredients in a small mixing bowl. Beat with a spoon or whisk for about a minute, until the batter is mixed thoroughly and is pretty smooth. Cover the bowl with plastic wrap. Let it rest on the counter for about 12-14 hours, overnight. During this time, it should expand and become bubbly.

Make the dough

In a small saucepan, melt the butter over medium heat until golden brown and fragrant. Add the chopped sage and sauté for 1–2 minutes to release its aroma and soften the flavor. Remove from heat and let cool slightly.

In a separate mixing bowl, add the all-purpose flour. Pour in the water.  Mix until there are no dry bits of flour.  Cover, and let the flour/water mixture rest (autolyze) for 30 minutes.

Add the levain and mix thoroughly using your hands or a bowl scraper.  Cover and let the dough rest for 20 minutes.

Sprinkle the salt over the dough and use wet fingers to incorporate it throughout the dough.  Dip your fingers in water, while mixing, if necessary.  The dough should be soft and somewhat smooth, although the surface may still look a bit rough. Cover and let the dough rest for 20 minutes.

Mix in the cooled brown butter and sage mixture and knead thoroughly to combine.  Form the dough into a ball and place it in a clean bowl.

Cover, and let the dough rise for 45 minutes. Deflate the dough and gently stretch and fold the edges into the center. Place it seam-side down in the bowl, cover and let it rise for an additional 45 minutes. The dough should be noticeably puffy.

Shape the baguettes

Divide the dough into two equal portions, and shape them into rough rounds. Place each piece seam side down on a lightly floured work surface. Cover with a kitchen towel and let them rest for 20 minutes.

Working with one piece at a time, place the dough seam side up and gently press to degas it. Form into a rough rectangle.  Fold the top edge of the rectangle down toward the center. Press firmly along the fold with your fingertips to seal and degas. Rotate the dough 180° so the bottom edge becomes the top. Fold the new top edge down toward the center, pressing firmly to seal.

Fold the top of the dough down a couple of more times and seal it with your fingers or the heel of your hand. This will help to degas and get a tight seal. You should end up with a rough batard-shaped loaf. 

Place the dough seam-side down. Using both hands, gently roll the dough into a 15-inch long, even cylinder, starting at the center and working outward. Lightly taper the ends by applying gentle pressure as you roll. Ensure the seam is sealed tightly, and place the shaped baguettes seam-side up in lined baguette proofing baskets.

Overnight Rest in Refrigerator

Cover, and let the loaves rise in the banneton baskets for one hour. Tightly cover with plastic wrap, and place in the refrigerator overnight.

Preheat the Oven

30-45 minutes before you plan to bake, prepare your oven for baking by placing one baking stone (or baking steel) on the lower rack and another baking stone on the upper middle rack. If you only have one baking stone, place it on the middle rack.

Place a cast iron skillet, or other steam pan, on the bottom rack or the floor of your oven. Preheat the oven to 450 degrees F.

Score the Baguettes

Remove the baguettes from the refrigerator and gently flip them from the proofing baskets seam-side down onto a parchment-lined baking sheet.

Score the tops of the baguettes with a bread lame. Holding the lame at a 45-degree angle, make one long slash down the center of each baguette.

Bake the Baguettes

Carefully slide the loaves off of the baking sheet (parchment sheet and all) and onto the baking stone on the bottom shelf. Immediately pour 1/4 cup boiling water into the steam pan, and close the door.

Bake the loaves for 12 minutes. Rotate and move the loaves up to the top baking stone. Pour another 1/4 cup boiling water into the steam pan, and close the door. Bake for 8-10 minutes longer, or until they are golden brown. Total bake time 20-25 minutes.

If you are only using one baking stone, bake the loaves on the middle shelf for about 24-28 minutes, or until they are golden brown, and rotate the loaves halfway through the baking cycle for even baking.

Transfer the loaves to wire racks and allow them to cool for at least 30 minutes before slicing and eating.

Store the baguettes

Store any leftover baguette in a paper bag overnight. For longer storage, freeze the loaf and thaw and reheat just before serving.

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Honey Sage Butter Recipe

This simple yet flavorful butter is the perfect complement to Sourdough Sage Brown Butter Baguettes. Its sweet and herbal notes elevate the nutty richness of the bread for a truly indulgent pairing.

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 2 tablespoons honey
• 1 tablespoon fresh sage, finely chopped
• Pinch of sea salt (optional, to taste)

Instructions

Prepare the Sage:
Finely chop the fresh sage leaves. If you prefer a more pronounced flavor, you can lightly sauté the sage in a teaspoon of butter over low heat for 1-2 minutes to bring out its aroma before adding it to the mixture. Allow to cool.

Mix the Ingredients:
In a small bowl, combine the softened butter, honey, chopped sage, and sea salt (if using). Stir until the mixture is smooth and well combined.

Shape or Store:

• For immediate use, transfer the honey sage butter to a serving dish.
• For a more polished presentation, place the butter on a sheet of parchment paper, shape it into a log, and refrigerate until firm. Once set, slice into medallions for easy serving.

Serve and Enjoy:
Spread generously over warm baguettes, or serve alongside for dipping. This butter also pairs wonderfully with cornbread, biscuits, or roasted vegetables.

Pro Tip: For a creative twist, try adding a pinch of cinnamon or other warm spice to enhance the fall-inspired flavors.

Enjoy this quick and versatile recipe as the ultimate finishing touch for your baguettes!